Applications of Supercritical Fluid Extraction in Food Processing
Apple Academic Press Inc. (Verlag)
978-1-77491-906-4 (ISBN)
Preservation of food is a top priority in today’s food processing industry, which focuses on nutrients, texture, and sensorial characteristics of food products. Supercritical fluid extraction is a process that is a “green” method that allows rapid extraction of bioactive compounds at reduced cost. This new volume investigates technologies within this extraction process, starting with an introduction and proceeding on to the design, applications for quality, and regulatory aspects. A wide range of research demonstrating the successful application of this method in different food products, ranging from, milk, meat, fish, grains, fruits and vegetables, and other foods, is discussed. The book explores the opportunities and challenges, properties, chemistry fluids, operating conditions and yield, modeling of supercritical fluid extraction, analytical applications, chromatography, micro- and nano-scale materials, extraction of phytochemicals from plants, application in fruits, vegetables, spices, herbs, oilseeds, food byproducts, and more.
Preeti Birwal, PhD, is a Scientist in Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, India, where she is working on nonthermal food preservation, fermented beverages, food packaging, and the technology of millet-based beer. She has participated at national and international conferences and seminars and has delivered lectures as a resource person on doubling farmers’ income through dairy technology. She has published research papers, edited books, book chapters, popular articles, conference papers, abstracts, and editorial opinions. She also serves as an external examiner for various Indian state agricultural universities and as an editor and reviewer for several journals. Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering at the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books. C. K. Sunil, PhD, is an Associate Professor in the Department of Food Engineering and Centre of Excellence for Grain Sciences at the National Institute of Food Technology, Entrepreneurship and Management-Thanjavur, Tamil Nadu, India. He has over 20 years of teaching, research, and industry experience. He has published scientific papers, book chapters and books. At present, he is working on the processing of millet, design and development of the processing machinery, application of novel thermal and nonthermal technologies, and valorization of processing waste.
1. Introduction to Supercritical Fluid Extraction: History and Principles 2. Supercritical Fluid Extraction Applications in Foods: Status and Future Scope, Opportunities, and Challenges 3. Chemistry and Properties of Supercritical Fluids 4. Factors Affecting the Operating Conditions and Yield of Supercritical Fluid Extraction 5. Mathematical Modeling of Supercritical Fluid Extraction 6. Introduction and Analytical Applications of Supercritical Fluid Extraction 7. Supercritical Fluid Extraction and Chromatography 8. Application of Supercritical Fluid Extraction in Fruits and Vegetables 9. Application of Supercritical Fluid Extraction in Spices 10. Application of Supercritical Fluid Extraction in Herbs 11. Application of Supercritical Fluid Extraction in Oilseeds 12. Applications of Supercritical Fluid Extraction in Processing of Food By-Products 13. Application of Supercritical Fluid Extraction for Preparation of Micro and Nano-Scale Materials 14. Supercritical Fluid Extraction of Nutraceuticals 15. Supercritical Fluid Extraction of Phytochemicals from Plants 16. Supercritical Fluid Technology for Aiding the Functional Properties of Plant-Based Biomolecules
| Erscheinungsdatum | 22.07.2025 |
|---|---|
| Reihe/Serie | Innovations in Agricultural and Biological Engineering |
| Zusatzinfo | 9 Line drawings, color; 14 Line drawings, black and white; 9 Illustrations, color; 14 Illustrations, black and white |
| Verlagsort | Oakville |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 890 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-77491-906-0 / 1774919060 |
| ISBN-13 | 978-1-77491-906-4 / 9781774919064 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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